Aaron Beltrán Cruz
Snowmass Village
Summary
I consider myself as a flexible and organized professional with several years of experience facilitating busy restaurant environment operation. Customer-driven and highly coordinated managerial staff with collaborative mindset and team orientation. Thanks to been working in different environments and been able to execute diferent levels of responsability and management positions, I consider that I'm skilled at completing tasks with speed and accuracy. Possess strong capabilities in inventory management, staff training, and customer service excellence. Excel in leadership, communication, and problem-solving, ensuring smooth operation of food service establishments.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Sundeck Restaurant Manager
Aspen Skii Company
Aspen
10.2023 - Current
- Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Ordered supplies from vendors as needed while staying within budget guidelines.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Developed strategies for improved operational efficiency and customer satisfaction.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Resolved conflicts among employees in an effective manner.
- Managed accounts payable, accounts receivable and payroll.
- Updated computer systems with new pricing and daily food specials.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Provided exceptional customer service by anticipating guest needs before they arise.
- Assisted staff by serving food and beverages or bussing tables.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
F&B Manager
Viewline Resort Snowmass Hotel
Snowmass Village
09.2022 - Current
- Regular daily operation duties, such as, opening and closing restaurant service shifts, coordinate the schedule, ensure service quality and standards follow up
- Worked Breakfast and Dinner
- Training new staff when necessary
- Beverages requisition and ordering among other responsibilities like updating Micros, responsible for the bar requisitions and purchases, overseeing bar operations until the end of the season 2023 and in charge of bar inventories as well
- Barnsley Resort, Adairsville, GA
- Taskforce Manager: Supervising daily operations at both restaurants; working at the fine dining restaurant, ensuring that the service provided was according to the standards; helping in the pool opening for the summer season; assisting in the design of the menus; training service staff in Forbes standards
- (April 2023 - May 2023)
- Islamorada Resort Collection, Key West, FA
- Taskforce Manager: Supervising daily operations, breakfast to dinner; managing Tiki and Pool Bars; helping with the transition to Davidson Corporate standards and procedure; training staff in daily basic service steps; working with other departments and task force managers to develop new F&B options; working in setting up bar par stocks and sequence of service; working with F&B director on measuring daily average checks and sales
- (July 2023 – Present)
General Restaurant Manager at Swiss Chalet
Sonnenalp Hotel
09.2021 - 09.2022
- In charge of supervising daily operation of Food and Beverages restaurant
- Verify the openings and closing of the restaurant
- Ensure daily basics service
- Accomplish sales goals, provide a good work environment
- Promote restaurant recognizing at media
- Training new staff including seasonal (J1)
- Coordinate Special events (setups, organization, service, billing process)
- Create weekly schedule, assist to labor meetings, opening and closing duties
Assistant Direct of Food and Beverages (Director of F&B Outlets)
Hotel Xcaret México
05.2021 - 09.2021
- In charge of supervising daily operation of Food and Beverages department
- Verify the openings and closing of 11 restaurants and 20 Bars
- Ensure that managerial team execute daily procedures, such as training, standards of sequence of service, manage complains, daily line ups, among others
- Create and develop new products or alternatives for our guests
- Support daily operation in regards of follow ups with special guests
- Verify the correct and on time set up of events as well the execution of them
- Keep the staff informed about the goals of the restaurant to obtain the targets set in evaluations of LQA and Forbes
- Work as a team with other departments to ensure excellent experience of our guests
Restaurant & Room Service Outlets Manager
One & Only Mandarina
09.2020 - 05.2021
- Opening of the property in the Riviera Nayarit
- Manager of the main area with the management of: All Day & Pool Restaurant, Mixology Bar called Treetop, the Room Service department
- As manager of these areas, I had Assistant Manager at Room Service, Mixologist in charge and two supervisors who work with me directly
- Indirectly, I am responsible for a total of 45 employees
- During the opening my job was to organize, plan and coordinate all the functions of the departments
- Standards and procedures were established for each area
- Identification, coordination, and procurement of selected vendors
- Development of beverage proposals, menus, among others
- Training of all new entrants from scratch brand policies and processes
- Performance evaluations
Restaurant Manager
Four Seasons Punta Mita
08.2018 - 05.2020
- With a total of 24 people in charge
- Play the role of staff duties and breaks, ensure good training of brand and performance standards
- Ensure preventive maintenance of the consumption center
- Work as a team with other departments to ensure excellent experience of our guests
- Keep the staff informed about the goals of the restaurant to obtain the targets set in both sales and evaluations of LQA and Forbes
- Engage with guests during daily service
- Cost control, requisitions from both the restaurant and the bar
- To address day-to-day situations that could arise in the team and in the Restaurant
- Monitoring hygiene programs
- Sales review to perform in conjunction with the chef menu changes or improvements in dishes as well as in drinks
Restaurant Manager of Mexican Cuisine
Nizuc Resort & Spa Hotel
01.2013 - 08.2018
- Verify daily costs and integral use of resources
- Control and maintenance care
- Efficient management of personnel trough line ups, training, and direct contact with customers
- Organization, supervision, and development of special events
- Manejo y control de bar, aportando cambios en bebidas, monitoreando costos, cumplimientos de estándares de servicio e higiene (Distintivo H)
- Management and control of bar, providing changes in beverages, monitoring costs, compliance with standards of service and hygiene (distinctive H)
- Develop new proposals according to place needs
- Elaborate staff rolls play and shifts according to company politics and occupancy forecast
Education
MBA - Finance
TecMilenio University
Mexico07-2026
Bachelor of Administration - Business Administration And Management
TecMilenio University
Mexico07-2017
International Business Management Certificate - Business Administration
Tecmilenio University
Mexico06-2015
Certificate of Creation And Development in Business - Business Administration And Management
TecMilenio University
Mexico09-2014
Skills
- Financial analysis
- Project management
- Data analysis
- Customer service
- Employee training
- Vendor management
- Operational efficiency
- Team building
- Table management
- Shift management
- Passion for customer satisfaction
- Adaptable
- Operations management
- Reservation handling
- Customer service best practices
- Supervisory skills
- Customer-oriented
- TIPS certified
- Stable work history
- Full service restaurant background
- Schedule coordination
- Restaurant operations management
- Point of sale (POS) system operation
- Catering coordination
- Reliability
- Control inventory costs
- Customer retention
- Event planning
Affiliations
- On my first year of managing Sundeck (Skii Co. Restaurant in Aspen, Co) we won the sales and customer satisfaction recognition.
- During the time I worked at Viewline Resort in Snowmass, we were able to increase our customers satisfaction from 70% to 85%
- While working as Swiss Chalet Restaurant GM, that year I was able to increase our sales up 5% and surpass the revenue by almost 8%
Certification
- International Business Management Certificate
- Leadership Fundamentals
- Certificate of Creation and Development in Business
Languages
Spanish
Native/ Bilingual
English
Professional
References
References available upon request.
Timeline
Sundeck Restaurant Manager
Aspen Skii Company
10.2023 - Current
F&B Manager
Viewline Resort Snowmass Hotel
09.2022 - Current
General Restaurant Manager at Swiss Chalet
Sonnenalp Hotel
09.2021 - 09.2022
Assistant Direct of Food and Beverages (Director of F&B Outlets)
Hotel Xcaret México
05.2021 - 09.2021
Restaurant & Room Service Outlets Manager
One & Only Mandarina
09.2020 - 05.2021
Restaurant Manager
Four Seasons Punta Mita
08.2018 - 05.2020
Restaurant Manager of Mexican Cuisine
Nizuc Resort & Spa Hotel
01.2013 - 08.2018
MBA - Finance
TecMilenio University
Bachelor of Administration - Business Administration And Management
TecMilenio University
International Business Management Certificate - Business Administration
Tecmilenio University
Certificate of Creation And Development in Business - Business Administration And Management
TecMilenio University
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